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Nothing makes a pie crust sing like a combination of butter and beef suet. Try it and you'll never go back.

Dig into this collection of recipes from the historical barn restaurant of Wyebrook Farm, in Honey Brook, Pennsylvania. Authored by the team of owner Dean Carlson and prolific food writer and editor Ian Knauer, Field & Feast pays homage to peak seasonal vegetables, fresh meat and game and simple, rustic preparations of the best ingredients nature has to offer.

Rhubarb and ginger are happy bedfellows, especially when nestled up in this exceptionally flaky crust, made with a combination of beef suet and butter.

Reprinted with permission from Field & Feast